Wedding Cake I
A dish that starts with butter and finishes with sugar.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 1 lb. butter
- 1 lb. sugar
- 12 eggs
- 1 lb. flour
- 2 teaspoons cinnamon
- Nutmeg, Allspice, Mace — ¾ teaspoon each
- ½ teaspoon clove
- 3 lbs. raisins, seeded and cut in pieces
- 1 lb. currants
- 1 lb. citron, thinly sliced and cut in strips
- 1 lb. figs, finely chopped
- ¼ cup brandy
- 2 tablespoons lemon juice
Make it lactose-friendly
- 1 lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake.
Nutrition (estimated, per serving)
| Calories | 584 |
|---|---|
| Protein | 8.0 g |
| Fat | 18.4 g |
| Carbs | 104.9 g |
| Fiber | 7.2 g |
| Sodium | 64 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States